Melon, Ouzo-marinated with Prosciutto

Melon, Ouzo-marinated with Prosciutto

Appetizers

1/2 cantaloupe
2 tbsp. ouzo( unsweetened anise liqueur)
1/2 tsp. finely chopped aniseed

8 thin slices prosciutto or Parma ham
fresh mint sprigs

Fill melon cavity with ouzo and sprinkle with aniseed. Cover and chill one day.

Pour juices from melon into a small bowl and reserve. Cut melon into 4 small wedges. Transfer to plates and drizzle with reserved sauce. Drape prosciutto over melon. Season with pepper. Garnish with mint sprigs and serve.

Serves four.

NOTE: Ann Price tells me that when she had this dish in Australia, they removed the rind from the melon(just before serving), and wrapped the Prosciutto around the melon. This would make it easier to eat.